MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Apricot Cupcakes
  Categories: Diabetic, Cakes, Desserts, Fruits
       Yield: 36 servings
       6    Eggs                                3 c  Flour
       3 c  Fruit spread, apricot               2 c  Oats
     3/4 c  Applesauce                          1 tb Baking powder
     3/4 c  Butter; softened                  3/4 ts Salt
       2 tb Extract, vanilla                3 3/4 ts Pumpkin pie spice
   Preheat oven to 350.  Beat eggs in large bowl.  Blend in fruit spread,
   butter, applesauce, and vanilla.  Add flour, oats, baking powder,
   salt, and spices; mix well. Pour into lined muffin tins. Bake 18
   minutes, until golden brown.
   For bars: Spread dough into greased 12“x8 baking dish. Bake 18
   minutes, until golden brown and firm to touch. Cool completely on
   wire rack. Cut into bars. Store in tightly covered container.
   Nutrition information per bar: 217 calories,  3 gm protein, 28 gm
   carbohydrate, 10 gm fat,  62 mg cholesterol, 198 mg sodium, 1 diabetic
   starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit
   Sylvia’s comments:  The kids at Irene’s school loved it -- Irene came
   home and asked me to make it again! I think it needs less fruit
   spread and less pumpkin pie spice, and next time I'll use applesauce
   for all the butter.
   Source: ”Sugar-Free Desserts," the December 1992 issue of _Favorite
   All-Time Recipes_ magazine
   MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
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